How to make duplicate soy sauce for cold salad?

Sichuan Soy Sauce (also called Compound Soy Sauce or Duplicate Soy Sauce) is basically an all-purpose soy sauce in Sichuan cuisine, whether it is stir-fried or cold salad or even wonton soup. Although each family has its own methods, I will share with you the cooking method of Sichuan Compound Soy Sauce that I summarized today. The advantages of this boiled soy sauce are mellow taste, rich flavor types, and cooked soy sauce, which is better for mixing vegetables and noodles. Like red oil, it is an indispensable spiritual match for Sichuan cuisine. Precautions 1. Non-stick pan must be used, and the metal pan will definitely smell burnt. 2. After the fire boils, it must be boiled slowly with minimum fire, otherwise the pan will be burnt or the total amount and salt will not be controlled well. 3. Choose the most common soybean soy sauce as the basic soy sauce, and you don't need to use the savory soy sauce that is extremely fresh and delicious. Ingredients: 500 grams of ordinary soybean soy sauce, 350 grams of purified water and 20 grams of rock sugar (if you like sweetness, you can change it to 20 grams of brown sugar rock sugar 10 gram. For friends who like sweetness in the south, the brown sugar and rock sugar are doubled each. Spice: star anise, 2 cinnamon 1 small piece of pepper, 30 tablets of Amomum tsaoko, half a fragrant fruit, half a kaempferia rhizome, 3 pieces of fragrant leaves, a little fennel and a little dried tangerine peel (if you are in trouble, you can only use fragrant leaves, cinnamon, star anise and pepper. Accessories: celery 70g, ginger 30g, carrot 30g, onion120g, coriander 40g, yellow sauce 20g, dried mushrooms and hazelnut-1 * * *10g, washed with water, drained, put into the pot (without adding, or replace with fresh mushrooms 25g), dried scallops and dried shrimps. In the same way, laver and Undaria pinnatifida can also be added in small amounts to provide umami taste. Cut the vegetables into small pieces or pieces to release the flavor quickly and conveniently, put them into the pot together with auxiliary materials, spices and sugar, add 350g of purified water, and boil them on low fire. 1 5-20min. 2. When the time comes, add soy sauce, boil and simmer for 25-20 minutes. In the middle, it is necessary to remove the residue with a secret leak to prevent the spices from being bitter for too long. Squeeze the residue in the leak with the back of the spoon when picking it up, and don't waste the sauce. 3. While stirring, minimize the fire until the liquid is slightly sticky, and turn off the fire and put it into the container. Let it cool, filter it and put it in the refrigerator immediately. After eating it slowly for one night, it can be eaten the next day.

By is Shouchong, not Shouyin.

material

Ingredients

500 grams of soybean soy sauce, Xin and June fresh or Lu Hua black bean soy sauce.

350 grams of purified water

20g of sugar and brown sugar, and 0/0g of rock sugar/kloc.

perfume

2 octagons

Cinnamon 1 block

Dahongpao Zanthoxylum bungeanum 30 capsules

Half a grass fruit

Half a fragrant fruit